Try this Verges Red Mullet with Watercress Sauce - My Way recipe, or contribute your own.
Suggest a better descriptionMelt the butter in a small sauce pan. Cook the shallots for 2 to 3 minutes or until translucent. Add the fish stock, bring to a boil and reduce by one half. Add the cream and set aside to cool for 2 minutes. Place the mixture in a blender, add the watercress and chervil to the blender. Carefully pulse the blender off and on several times. Strain the mixture through a fine sieve. Season with salt and pepper. Set aside somewhere warm while you cook the fish. Heat 1 1/2 teaspoons of oil in a small saute pan, season the mullet with salt and pepper on both sides and sear for 3 minutes on each side. Place on a platter with steamed potatoes and top with the sauce and chervil sprigs. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2230 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-17-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 2 servings | ||
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Calories: 384 | ||
Calories from Fat: 369 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41g | 55 % | |
Saturated Fat 25.5g | 128 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 113.1mg | 35 % | |
Sodium 193.4mg | 7 % | |
Potassium 225.7mg | 6 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.2g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 384
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